Healthier Holidays: Sage Cornbread Stuffing with Mushroom Gravy

Carolyn Scott-Hamilton is the creator and host of The Healthy Voyager web series, site, and overall brand. An award-winning healthy, special diet and green living and travel expert, holistic nutritionist, plant based vegan chef, best-selling cookbook author, media spokesperson, sought after speaker, consultant and television personality, she is a respected figure in the world of healthy lifestyle and travel as well as special diet cooking and nutrition. The Healthy Voyager aims to help people live well, one veggie at a time! Follow Carolyn on Facebook, Instagram, and Twitter.

Ah, the holidays. Fighting traffic, crowds, family and the battle of the bulge. The most wonderful time of the year tends to be pretty stressful, both mentally as well as physically. And we all know that what we stuff in our mouths from Thanksgiving to New Year’s doesn’t help matters.

Well, just because we know we should eat healthier over the holidays, doesn’t mean we need to sacrifice taste, our waistlines, or our food “morals!” It is totally possible to enjoy all the flavors of the holidays without having to compromise.

Two of my most favorite things at Thanksgiving and all holiday season long are stuffing and gravy. And I’ve enjoyed them more as a healthier, special diet diner than I ever did before as I’ve perked up the traditional recipes by making them from scratch, and also vegan, so all sorts of holiday celebrators can savor them too!

So while you can’t control the crowds, the lines, the prices or your family this holiday season, you can control what you eat!

My gift to you are these yummy standards made unprocessed for all to devour guilt-free!

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Sage Cornbread Stuffing with Mushroom Gravy

This vegan traditional thanksgiving classic will have you ready to enjoy this meal.

Course Side

Cuisine American

Prep Time10minutes

Cook Time1hour15minutes

Total Time1hour25minutes

Yield4servings

Calories316kcal

AuthorCarolyn Scott-Hamilton

Ingredients

Sage Cornbread Stuffing

1tablespoonolive oil

1largeonion

1cupcelerychopped

4cupshomemade cornbread

1cupvegetable broth

1/2teaspoondried sage

1/2teaspoonthyme

1/2teaspoonsavory

1pinchrosemary

Salt and pepper

Chinese sesame oil for brushing

Mushroom Gravy

1/2onionchopped

1clovegarlic

1tablespoonolive oil

1cupsliced mushrooms

2tablespoonunbleachedun-enriched flour

1cupwater or vegetable stock

1tablespoonsoy sauce

1/2teaspoonmolasses

1/4teaspoonsavory

1/4teaspoonthyme

Dash of pepper

Instructions

For the Stuffing

Fry onion and celery in oil until translucent but still crunchy.

Remove from heat and add bread crumbs, pour broth and remaining ingredients over, and stir well while heating on low.

Place stuffing in an 8-inch square pan. Lightly brush the top with sesame oil and cover with foil, baking for 350 degrees F for 30 to 60 minutes, depending on desired crispiness.

For the Gravy

In a medium saucepan over medium-high heat, saute onion and garlic in oil until soft. Add mushrooms and cook 5 minutes over low heat. Stir in flour; cook over medium heat for 2 minutes. Add water or stock, soy sauce, and molasses. Cook, stirring, until thickened, about 3 to 4 minutes. Season with herbs and pepper.